I love curry. I love Thai curry, Indian curry and everything in between. Whenever we get Thai food (usually take-out from a few blocks away) I always get red curry vegetables and “add extra broccoli and cauliflower please!” Sometimes they listen to my request and sometimes….well, not so much
Curry has been an easy weeknight stand-by dinner that doesn’t require any fresh ingredients and is a flash to put together. I have to be honest though, it doesn’t taste as good as the take-out…anyone have any ideas for me?
Whisk together 1 can coconut milk (I use Lite) and 2 Tbsp red curry paste in a large pan. Add a splash of fish sauce and salt & pepper.
Throw in frozen veggies and shrimp if desired, I usually use a bag of broccoli, cauliflower and carrots and then another 1/2 bag of broccoli. This last time I used raw, peeled shrimp which I actually liked because I think that cooking it in the liquid added some flavor to the shrimp instead of just adding cooked shrimp at the last minute. Simmer until shrimp are thoroughly cooked and serve over brown rice.
And because that wasn’t enough curry the taster found some curried sweet potatoes at Whole Foods so we baked those and had them on the side. They were ok, but nothing too special.
Do you have a weeknight stand-by dinner?
I love curry. I love Thai curry, Indian curry and everything in between. Whenever we get Thai food (usually take-out from a few blocks away) I always get red curry vegetables and “add extra broccoli and cauliflower please!” Sometimes they listen to my request and sometimes….well, not so much
Curry has been an easy weeknight stand-by dinner that doesn’t require any fresh ingredients and is a flash to put together. I have to be honest though, it doesn’t taste as good as the take-out…anyone have any ideas for me?
Whisk together 1 can coconut milk (I use Lite) and 2 Tbsp red curry paste in a large pan. Add a splash of fish sauce and salt & pepper.
Throw in frozen veggies and shrimp if desired, I usually use a bag of broccoli, cauliflower and carrots and then another 1/2 bag of broccoli. This last time I used raw, peeled shrimp which I actually liked because I think that cooking it in the liquid added some flavor to the shrimp instead of just adding cooked shrimp at the last minute. Simmer until shrimp are thoroughly cooked and serve over brown rice.
And because that wasn’t enough curry the taster found some curried sweet potatoes at Whole Foods so we baked those and had them on the side. They were ok, but nothing too special.
I love curry. I love Thai curry, Indian curry and everything in between. Whenever we get Thai food (usually take-out from a few blocks away) I always get red curry vegetables and “add extra broccoli and cauliflower please!” Sometimes they listen to my request and sometimes….well, not so much
Curry has been an easy weeknight stand-by dinner that doesn’t require any fresh ingredients and is a flash to put together. I have to be honest though, it doesn’t taste as good as the take-out…anyone have any ideas for me?
Whisk together 1 can coconut milk (I use Lite) and 2 Tbsp red curry paste in a large pan. Add a splash of fish sauce and salt & pepper.
Throw in frozen veggies and shrimp if desired, I usually use a bag of broccoli, cauliflower and carrots and then another 1/2 bag of broccoli. This last time I used raw, peeled shrimp which I actually liked because I think that cooking it in the liquid added some flavor to the shrimp instead of just adding cooked shrimp at the last minute. Simmer until shrimp are thoroughly cooked and serve over brown rice.
And because that wasn’t enough curry the taster found some curried sweet potatoes at Whole Foods so we baked those and had them on the side. They were ok, but nothing too special.
Do you have a weeknight stand-by dinner?
I love curry. I love Thai curry, Indian curry and everything in between. Whenever we get Thai food (usually take-out from a few blocks away) I always get red curry vegetables and “add extra broccoli and cauliflower please!” Sometimes they listen to my request and sometimes….well, not so much
Curry has been an easy weeknight stand-by dinner that doesn’t require any fresh ingredients and is a flash to put together. I have to be honest though, it doesn’t taste as good as the take-out…anyone have any ideas for me?
Whisk together 1 can coconut milk (I use Lite) and 2 Tbsp red curry paste in a large pan. Add a splash of fish sauce and salt & pepper.
Throw in frozen veggies and shrimp if desired, I usually use a bag of broccoli, cauliflower and carrots and then another 1/2 bag of broccoli. This last time I used raw, peeled shrimp which I actually liked because I think that cooking it in the liquid added some flavor to the shrimp instead of just adding cooked shrimp at the last minute. Simmer until shrimp are thoroughly cooked and serve over brown rice.
And because that wasn’t enough curry the taster found some curried sweet potatoes at Whole Foods so we baked those and had them on the side. They were ok, but nothing too special.
Do you have a weeknight stand-by dinner?